Delightfully Dilly Egg Salad Sandwiches

Adapted from a beautiful recipe by my sweet friend Melissa at ChinDeep.

It’s an egg salad sandwich that’s full of flavor instead of fat. What a concept, right? Greek yogurt comes into play to add creaminess & protein without adding fat. Fresh herbs are the finishing touch. It’s a little early here for fresh dill so I had to use dried dill, but the chives are thriving and I had some cilantro in my fridge that was screaming to be included.

For years, the thought of one of an egg salad sandwich (typically a whole lot of mayonnaise with a bit of chopped egg mixed in) made me a little ill. But when I saw Melissa’s pretty yellow egg salad sandwiches, I couldn’t resist giving egg salad another try. I used my sister’s simple trick for making perfect hard boiled eggs and then tweaked Melissa’s recipe to my own liking … and I ended up with an egg salad that I totally LOVE. And it’s so totally easy to make! The trick is in cooking the eggs properly … and then just kick up the flavor and tone down the mayo.

So I discovered it’s not “egg salad sandwiches” that I have hated all these years, it seems I just never have had a really good egg salad sandwich. Just like most everything, if prepared really well, it tastes amazing. Definitely true for egg salad sandwiches.

Thank you Melissa for introducing me to a world of egg salad sandwiches that I never knew existed.

Delightfully Dilly Egg Salad Sandwiches

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

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Ingredients

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• 5 eggs
• 1 Tablespoon light mayonnaise
• 3 Tablespoons plain nonfat Greek yogurt
• 3 Tablespoons finely chopped dill pickle
• 1 – 2 teaspoons dried dill (use fresh if you have it! … if you use fresh, add more to taste)
• 1 Tablespoon yellow mustard
• 2 Tablespoons fresh snipped chives
• 1 teaspoon finely chopped fresh cilantro leaves
• 1/2 Tablespoon finely chopped sweet onion
• 1 small clove of garlic, peeled and chopped
• Fresh ground pepper, to taste

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Instructions

1. Set the eggs in a saucepan and cover with cold water. Heat over high heat until the water reaches a full rolling boil, then remove the pan from the heat (with the hot water still covering the eggs) and set a timer for 5 minutes. After 5 minutes, drain the hot water off the eggs and let them cool at room temperature (or refrigerate).
2. Once the eggs are cool, peel them and chop them, setting them in a small mixing bowl. Add the rest of the ingredients and stir to mix well. Add fresh ground pepper to taste. Put in a covered container and set in the fridge for an hour or more to let the flavors meld. Spread on bread and serve.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This post was shared at Sweet & Savoury Sunday, Marvelous Monday, Show & Share Wednesday, Mumsfilibaba Dill Party, All my Bloggy Friends and Clever Chicks Bloghop.